Clam Chowder

This soup is gluten-free adaptable. Please see tips below the recipe…

Yield: 6 to 8 servings

Prep Time: 20 min

Cook Time: 20 min

Clam Chowder

This is our family's special recipe for clam chowder. We've eaten and enjoyed it for many years now.


1 cup onion, diced
1 cup celery, diced
2 cups red potatoes, skin-on & diced
2 (6.5 ounce) cans clams, juice reserved
1 teaspoon salt

1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups whole milk
2 cups nonfat milk
1/2 teaspoon salt


1. Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.

2. Make white sauce when veggies are done simmering. In another large saucepan, melt butter; add flour, mixing well with a wire whisk. Add milks and whip until thick. Add clams, simmered vegetables and salt, as desired. Heat through.

3. Serve in soup bowls with a chunk of crusty sourdough bread.


*To prepare this recipe as GLUTEN FREE, substitute GF flour for the all-purpose flour.
*We like to sprinkle red wine vinegar on top of our clam chowder. Try it!


5 Responses to “Clam Chowder”

  1. postedNov 6, 2013 8:37 AM

    This looks delicious, can this be frozen and re heated?

    • November 7th, 2013 @ 7:59 AM

      I’m not sure if I’d try freezing a creamy soup like clam chowder.

  2. postedMay 11, 2015 6:58 PM

    Made this tonight for dinner. This recipe is simply orgasmic and super easy to make. I highly recommend you make it yourself!!

  3. postedMay 12, 2015 1:34 PM

    Do I drain the liquid off the vegetables before I add the white sauce and clams?

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